Cloudberry

Don’t drift into another world while eating a delicious cloudberry!

Cloudberries are a variety of fruit originating in the northern areas of North America, Europe and Russia, and they are found in cold, boggy, mountainous regions.
‘Cloudberries’ are also known as ‘knotberries’, ‘low-bush salmonberries’, ‘evrons’, ‘averins’, and ‘bakeapples’.
The cloudberry grows on a plant with the scientific name Rubus chamaemorus, and it is from the family Rosaceae, the family of roses.
Cloudberries are made up of small bubbly drupelets, numbering from 5 to 25, and they are not unlike a raspberry in appearance and size, with a diameter of 1 to 2 centimetres (0.4 to 0.8 inches).
When ripe, the colour of a cloudberry is typically an orange to yellow colour, sometimes with a tinge of red, while the unripe fruit is red in colour.

The cloudberry is generally considered a wild berry, as it is not commonly farmed because of its unique growing conditions, although in recent years, cultivation of the berry for commercial purposes has increased.
The texture of a cloudberry is juicy and perhaps creamy, and it has a tart to sweet taste depending on its ripeness.
Cloudberries are sometimes eaten fresh, with cream, ice-cream or other dairy-based desserts, but they are more commonly made into jam, fruit tarts or pies, and liqueur, and they are often purchased frozen as they do not store well.
Finnish, Norwegian, Scottish, Alaskan and Canadian communities commonly utilise cloudberries in their cuisine, and they are considered a luxury in some areas.
Cloudberries are extremely high in vitamin C, are a good source of antioxidants, and they also contain other vitamins and minerals.

Amazon: